| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 1 | c | Plain yogurt |
| 3 | md | Garlic cloves, minced |
| 2 | tb | Finely grated fresh ginger |
| 2 | tb | Fresh lemon juice |
| 2 | ts | Finely grated lemon zest |
| 2 | ts | Ground coriander |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Turmeric |
| Salt and freshly ground black pepper | ||
| 1 | Chicken (3 1/2-lb) |
INSTRUCTIONS
A spicy yogurt marinade lends this bird the distinctive flavor and texture of classic Indian tandoori chicken. Serve it with saffron rice, roasted onions and a creamy cucumber raita. Marinating the chicken in a plastic bag allows the entire bird to be coated with the yogurt mixture. 1. In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper; mix well. Place the chicken in a gallon-size plastic bag, add the marinade and turn to coat all over. Seal the bag. Refrigerate the chicken for at least 4 or up to 12 hours, turning it occasionally in the bag. 2. Preheat the oven to 350°. While the oven heats, let the chicken come to room temperature. Lift the chicken from the marinade and transfer to a roasting pan; discard the remaining marinade. Season the chicken with salt and pepper and roast for 25 minutes. Rotate the pan and roast for another 25 minutes. Increase the temperature to 400° and roast the chicken for about 35 minutes longer, or until the juices run clear when a thigh is pierced with a fork. 3. Transfer the chicken to a platter, cover loosely with foil and let rest for 15 to 20 minutes before carving. Skim the fat from the juices in the roasting pan and strain the juices through a coarse strainer; season with salt and pepper and serve with the chicken. Posted to MM-Recipes Digest by Julie Bertholf <[email protected]> on Mar 27, 1998
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